Remove the onion and fennel tops and place to the side. Slice the fennel, red pepper, garlic cloves and onions thinly. Heat 2 tablespoons of olive oil in a pot and fry the sliced red pepper, fennel, onion and garlic for 1-2 minutes. Add 200ml of white wine, the lemon thyme and the mussels and clams to the pot. Cover pot with a lid and steam for a few minutes until the mussels and clams open (discard any that haven’t opened).
Chop the fennel and onion tops and sprinkle them over the steamed clams and mussels along with a few large spoonfuls of XO Sauce™. Serve straight from the pot or pour into a large, wide bowl.
